Veal Medallions Au Gratin with Mushrooms and Penne

Try this delicious pasta dish:

Rinse and dry veal fillets and cut into slices. Pat the veal medallions smooth, season with salt and pepper and rinse the sage leaves.

Sauté medallions briefly on both sides in hot olive oil together with the sage in a frying pan, the stock in the frying pan. Place the medallions in an ovenproof dish, top each with a slice of mozzarella and bake in a heated oven at 200 degrees until the cheese has melted.

In the meantime, cook the pasta al dente according to package instructions. Heat butter in a second frying pan. Peel and chop onions and sauté in butter. Clean mushrooms and cut into thin slices. Add to onions, season with salt, season with pepper and sauté for a few minutes until soft. Add half of the mushrooms to the frying pan with the veal stock, deglaze with vegetable soup, water and whipped cream, let it boil briefly and season.

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